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Categories: Salads, Vegetarian

Avocado salad

Avocado salad
Los Angeles Times

The small, high-ceilinged dining room at Beacon has the unmistakable buzz of the restaurant of the moment. The staff is in constant motion, delivering little plates piled with skewers of grilled chicken dabbed with sour umeboshi paste and strewn with ... Read more

Total time: 20 minutes | Serves 4
Note: From Kazuto Matsusaka and Vicki Fan of Beacon restaurant.


  • 1/4 cup rice vinegar
  • 1/4 cup mirin
  • 2 tablespoons soy sauce
  • 1 tablespoon Thai or Vietnamese fish sauce
  • 1 tablespoon sesame oil

Step 1Combine the rice vinegar, mirin, soy sauce, fish sauce and sesame oil in a small jar. Cover tightly and shake well to combine. Use immediately. If you need to set the dressing aside, shake well just before using.


  • 2 Hass avocados, halved, pitted and peeled
  • Salt and freshly ground black pepper
  • 1/4 cup thinly sliced Tokyo negi (available in the produce section of Japanese markets)
  • 24 cilantro leaves, no stems
  • 2 cups microgreens or mixed baby greens
  • 1/2 cup dressing
  • 2 teaspoons white and black toasted sesame seeds for garnish

Step 1Place the avocado halves cut side down and cut into one-fourth inch thick slices. Arrange the slices on 4 salad plates and season lightly with salt and pepper. Sprinkle the sliced negi and cilantro leaves on top.

Step 2Arrange a small portion of microgreens or mixed greens alongside the avocado. Drizzle about 2 tablespoons dressing on each serving and sprinkle with sesame seeds.

Each serving:
247 calories; 4 grams protein; 15 grams carbohydrates; 8 grams fiber; 19 grams fat; 3 grams saturated fat; 0 cholesterol; 868 mg. sodium.
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